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Book awards: James Beard Foundation Award

Book awards by cover

1–7 of 201 ( next | show all )
 
 

Works (201)

TitlesOrder
Baking with Julia: Sift, Knead, Flute, Flour, And Savor... by Dorie Greenspan
Cheese Primer by Steven Jenkins
Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes from Around the World by Richard Sax
Country Inn: The Best of Casual Country Cooking by George MahaffeyBest Chef: Southwest
Entertaining on The Run by Marlene Sorosky
The Flavors of Olive Oil: A Tasting Guide and Cookbook by Deborah Krasner
Food Politics: How the Food Industry Influences Nutrition, and Health by Marion NestleLiterature
The Living Heart Cookbook: Gourmet Low-Fat Recipes from Chez Eddy : Previously Published As the Chez Eddy Living Heart Cookbook by Antonio M. GottoBest Book Winner
Mustards Grill Napa Valley Cookbook by Cindy Pawlcyn
Nathalie Dupree's Southern Memories: Recipes and Reminiscences by Nathalie Dupree
The Oxford Companion to Wine by Jancis Robinson
The Splendid Grain by Rebecca Wood
La Cucina Siciliana di Gangivecchio: Gangivecchio's Sicilian Kitchen by Giovanna Tornabene"Best Italian Cookbook", 1996
High-Flavor, Low-Fat Vegetarian Cooking by Steven RaichlenBest Vegetarian Cookbook, 1996
Cod: A Biography of the Fish That Changed the World by Mark KurlanskyWriting on Food, Winner, 1998
Cookwise: The Secrets of Cooking Revealed by Shirley O. CorriherReference & Technique, 1998
The Bread Bible: 300 Favorite Recipes by Beth Hensperger2000
A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean from the Merchants of Venice to the Barbary Corsairs, with More than 500 Recipes by Clifford A. WrightKitchenAid Cookbook of the Year, 2000
Mexico One Plate At A Time by Rick Bayless2001
The Modern Vegetarian Kitchen by Peter BerleyVegetarian, 2001
Back to the Table: The Reunion of Food and Family by Art Smith2002
The Last Days of Haute Cuisine: The Coming of Age of American Restaurants by Patric KuhWriting on Food, 2002
I'm just here for the food : food + heat = cooking by Alton BrownReference, 2003
The Secrets of Baking: Simple Techniques for Sophisticated Desserts by Sherry Yard2003
The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant by Judy RodgersCookbook of the Year, 2003
The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook by King Arthur FlourKitchenAid Cookbook of the Year, 2004
All About Braising: The Art of Uncomplicated Cooking by Molly StevensSingle Subject, 2005
A Blessing of Bread: The Many Rich Traditions of Jewish Bread Baking Around the World by Maggie GlezerBaking and Desserts, 2005
Bouchon by Thomas KellerPhotography, 2005
Foods of the Americas: Native Recipes and Traditions by Fernando DivinaFood of the Americas, 2005
The Great Scandinavian Baking Book by Beatrice A. OjakangasCookbook Hall of Fame, 2005
John Ash: Cooking One on One: Private Lessons in Simple, Contemporary Food from a Master Teacher by John T. AshCooking from a Professional Point of View, 2005
Last Chance to Eat: The Fate of Taste in a Fast Food World by Gina MalletWriting on Food, 2005
The New Mayo Clinic Cookbook: Eating Well for Better Health by Donald D. HensrudFocus on Health, 2005
Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World by Gil MarksVegetarian, 2005
On Food and Cooking: The Science and Lore of the Kitchen by Harold McGeeReference, 2005
The Provence Cookbook by Patricia WellsInternational, 2005
Rick Stein's Complete Seafood by Rick SteinCookbook of the Year, 2005
Scotch Whisky (Pitkin Guides) by Charles MacleanWine and Spirits, 2005
Serena, Food & Stories: Feeding Friends Every Hour of the Day by Serena BassEntertaining and Special Occasions, 2005
Weir Cooking in the City: More than 125 Recipes and Inspiring Ideas for Relaxed Entertaining by Joanne WeirGeneral, 2005
Bones: Recipes, History, and Lore by Jennifer McLaganSingle Subject, 2006
Cheese: A Connoisseur's Guide to the World's Best by Max MccalmanReference, 2006
The Cook's Book by Jill NormanGeneral, 2006
Dough: Simple Contemporary Breads by Richard BertinetBaking and Dessert, 2006
Hungry Planet: What the World Eats by Peter MenzelWriting on Food, 2006
An Invitation to Indian Cooking by Madhur JaffreyCookbook Hall of Fame, 2006
Molto Italiano: 327 Simple Italian Recipes to Cook at Home by Mario BataliInternational, 2006
The New American Cooking by Joan NathanFood of the Americas, 2006
Nobu Now by Nobuyuki MatsuhisaPhotography, 2006
Simple Soirées: seasonal menus for sensational dinner parties by Peggy KnickerbockerEntertaining and Special Occasions, 2006
Spices of Life: Simple and Delicious Recipes for Great Health by Nina SimondsHealthy Focus, 2006
Sunday Suppers at Lucques: Seasonal Recipes from Market to Table by Suzanne GoinCooking from a Professional Point of View, 2006
Whiskey: The Definitive World Guide by Michael JacksonWine and Spirits, 2006
Baking: From My Home to Yours by Dorie GreenspanBaking and Dessert, 2007
The Big Book of Outdoor Cooking and Entertaining: Spirited Recipes and Expert Tips for Barbecuing, Charcoal and Gas Grilling, Rotisserie Roasting, Smoking, Deep-Frying, and Making Merry by Cheryl Alters JamisonEntertaining, 2007
Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore, and Malaysia by James OselandAsian Cooking, 2007
Discovery of a Continent: Foods, Flavors, and Inspirations from Africa by Marcus SamuelssonInternational, 2007
Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate by John ScharffenbergerSingle Subject, 2007
Grand Livre De Cuisine by Alain DucasseCooking from a Professional Point of View, 2007
The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners by Matt LeeFood of the Americas, 2007
Michael Mina: The Cookbook by Michael MinaPhotography, 2007
The Moosewood Cookbook by Mollie KatzenCookbook Hall of Fame, 2007
The New Moosewood Cookbook by Mollie KatzenCookbook Hall of Fame, 2007
The Omnivore's Dilemma: A Natural History of Four Meals by Michael PollanWriting on Food, 2007
Romancing the Vine: Life, Love, and Transformation in the Vineyards of Barolo by Alan TardiWine and Spirits, 2007
Tasty: Get Great Food on the Table Every Day by Roy FinamoreGeneral, 2007
What to Eat by Marion NestleReference, 2007
Whole Grains: every day, every way by Lorna SassHealthy Focus, 2007
Animal, Vegetable, Miracle: A Year of Food Life by Barbara KingsolverWriting on Food, 2008
Cooking by James PetersonGeneral, 2008
The Country Cooking of France by Anne WillanInternational, 2008
Couscous and Other Good Food from Morocco by Paula WolfertCookbook Hall of Fame, 2008
Dish Entertains: Everyday Simple to Special Occasions by Trish MagwoodEntertaining, 2008
The EatingWell Diet: Introducing the VTrim Weight-Loss Program by Jean Harvey-BerinoHealthy Focus, 2008
The Fundamental Techniques of Classic Cuisine by The French Culinary InstituteCooking from a Professional Point of View, 2008
A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America by Rowan JacobsenReference, 2008
Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar Featuring the Origina by David WondrichWine and Spirits, 2008
A Love Affair with Southern Cooking: Recipes and Recollections by Jean AndersonAmericana, 2008
My Bombay Kitchen: Traditional and Modern Parsi Home Cooking by Niloufer Ichaporia KingAsian Cooking, 2008
Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor by Peter ReinhartBaking and Dessert, 2008
The River Cottage Meat Book by Hugh Fearnley-WhittingstallCookbook of the Year, 2008
Alinea by Grant AchatzCooking from a Professional Point of View, 2009
BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes by Shirley O. CorriherBaking, 2009
Beyond the Great Wall: Recipes and Travels in the Other China by Jeffrey AlfordInternational, 2009
The Fat Duck Cookbook by Heston BlumenthalPhotography, 2009
Fat: An Appreciation of a Misunderstood Ingredient, with Recipes by Jennifer McLaganSingle Subject, 2009
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Karen PageReference and Scholarship, 2009
The Food You Crave: Luscious Recipes for a Healthy Life by Ellie KriegerHealthy Focus, 2009
How to Cook Everything Vegetarian by Mark BittmanGeneral Cooking, 2009
How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food by Mark BittmanGeneral Cooking, 2009
In Defense of Food: An Eater's Manifesto by Michael PollanWriting and Literature, 2009
Jane Grigson's Vegetable Book by Jane GrigsonCookbook Hall of Fame, 2009
Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook by Martha Hall FooseAmerican Cooking, 2009
WineWise by Steven KolpanBeverage, 2009
Ad Hoc at Home by Thomas KellerGeneral Cooking, 2010
Baking by James PetersonBaking and Dessert, 2010
Been Doon So Long: A Randall Grahm Vinthology by Randall GrahmBeverage, 2010
A Book of Middle Eastern Food by Claudia RodenCookbook Hall of Fame, 2010
The Country Cooking of Ireland by Colman AndrewsInternational, 2010
Encyclopedia of Pasta by Oretta Zanini De VitaReference and Scholarship, 2010
The Fundamental Techniques of Classic Pastry Arts by French Culinary InstituteCooking from a Professional Point of View, 2010
Love Soup by Anna ThomasBest Healthy Focus Cookbook, 2010
Pasta Sfoglia by Ron SuhanoskySingle Subject, 2010
Real Cajun: Rustic Home Cooking from Donald Link's Louisiana by Donald LinkAmerican Cooking, 2010
Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen by David SaxWriting and Literature, 2010
Seven Fires: Grilling the Argentine Way by Francis MallmannPhotography, 2010
The Essential New York Times Cookbook: Classic Recipes for a New Century by Amanda HesserGeneral Cooking, 2011
Four Fish: The Future of the Last Wild Food by Paul GreenbergWriting and Literature, 2011
Good to the Grain: Baking with Whole-Grain Flours by Kim BoyceBaking and Dessert, 2011
Meat: A Kitchen Education by James PetersonSingle Subject, 2011
Noma: Time and Place in Nordic Cuisine by René RedzepiPhotography, 2011
Oaxaca al Gusto: An Infinite Gastronomy (The William and Bettye Nowlin Series in Art, History, and Culture of the Western Hemisphere) by Diana KennedyCookbook of the Year, 2011
Pig: King of the Southern Table by James VillasAmerican Cooking, 2011
Salted: A Manifesto on the World's Most Essential Mineral, with Recipes by Mark BittermanReference and Scholarship, 2011
Secrets of the Sommeliers: How to Think and Drink Like the World's Top Wine Professionals by Rajat ParrBeverage, 2011
The Simple Art of EatingWell: 400 Easy Recipes, Tips and Techniques for Delicious, Healthy Meals (EatingWell) by Jessie PriceHealthy Focus, 2011
Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace YoungInternational, 2011
All About Roasting: A New Approach to a Classic Art by Molly StevensSingle Subject, 2012
Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas by Brad Thomas ParsonsBeverage & Entertaining, 2012
Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle HamiltonWriting and Literature, 2012
The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong by Alan Wong2012
The Food of Morocco by Paula WolfertInternational, 2012
Home Cooking: A Writer in the Kitchen by Laurie ColwinCookbook Hall of Fame, 2012
Jeni's Splendid Ice Creams at Home by Jeni Britton BauerBaking and Dessert, 2012
Modernist Cuisine: The Art and Science of Cooking by Nathan MyhrvoldCooking from a Professional Point of View, 2012; Cookbook of the Year, 2012
More Home Cooking: A Writer Returns to the Kitchen by Laurie ColwinCookbook Hall of Fame, 2012
A New Turn in the South: Southern Flavors Reinvented for Your Kitchen by Hugh AchesonAmerican, 2012
Notes From A Kitchen: A Journey Inside Culinary Obsession (Slipcase Special Edition) by Jeff ScottPhotography, 2012
Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto by Michael RuhlmanGeneral, 2012
Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen by Heidi SwansonHealthy Focus, 2012
Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920 by Andrew HaleyReference and Scholarship, 2012
The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World by Sandor Ellix KatzReference and Scholarship, 2013
Canal House Cooks Every Day by Christopher HirsheimerGeneral Cooking, 2013
Cooking Light The New Way to Cook Light: Fresh Food & Bold Flavors for Today's Home Cook by Editors of Cooking LightFocus on Health, 2013
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken ForkishBaking and Dessert, 2013
Gran Cocina Latina: The Food of Latin America by Maricel E. PresillaCookbook of the Year, 2013
Jerusalem by Yotam OttolenghiInternational, 2013
Mastering the Art of Southern Cooking by Nathalie DupreeAmerican Cooking, 2013
Ripe: A Cook in the Orchard by Nigel SlaterSingle Subject, 2013
Roots: The Definitive Compendium with more than 225 Recipes by Diane MorganVegetable Focused and Vegetarian, 2013
Toqué! Creators of a New Quebec Gastronomy by Normand LapriseCooking from a Professional Point of View, 2013
What Katie Ate: Recipes and Other Bits and Pieces by Katie Quinn DaviesPhotography, 2013
Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours by Jancis RobinsonBeverage, 2013
Yes, Chef: A Memoir by Marcus SamuelssonWriting and Literature, 2013
The Art of French Pastry by Jacquy PfeifferBaking and Dessert, 2014
The Cocktail Lab by Tony ConigliaroBeverage, 2014
Culinary Birds: The Ultimate Poultry Cookbook by John AshSingle Subject, 2014
Every Grain of Rice: Simple Chinese Home Cooking by Fuchsia DunlopInternational, 2014
Gluten-Free Girl Every Day by Shauna James AhernFocus on Health, 2014
Historic Heston by Heston BlumenthalPhotography, 2014
The New Midwestern Table: 200 Heartland Recipes by Amy ThielenAmerican Cooking, 2014
René Redzepi: A Work in Progress by René RedzepiPhotography, 2014
Salt Sugar Fat: How the Food Giants Hooked Us by Michael MossWriting and Literature, 2014
Smoke: New Firewood Cooking by Tim ByresGeneral Cooking, 2014
Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time by Adrian MillerReference and Scholarship, 2014
Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes by Deborah MadisonVegetable Focused and Vegetarian, 2014
At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well by Amy ChaplinVegetable Focused and Vegetarian, 2015
Bar Tartine: Techniques & Recipes by Cortney BurnsCooking from a Professional Point of View, 2015
Butchering Poultry, Rabbit, Lamb, Goat, Port by Adam DanforthReference and Scholarship, 2015
Cooking Light Mad Delicious: The Science of Making Healthy Food Taste Amazing by Keith SchroederFocus on Health, 2015
Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours by Alice MedrichBaking and Dessert, 2015
Heritage by Sean BrockAmerican Cooking, 2015
In Her Kitchen: Stories and Recipes from Grandmas Around the World by Gabriele GalimbertiPhotography, 2015
The Kitchn Cookbook: Recipes, Kitchens, and Tips to Inspire Your Cooking by Sara Kate GillinghamGeneral Cooking, 2015
Liquid Intelligence: The Art and Science of the Perfect Cocktail by Dave ArnoldBeverage Book, 2015
The Third Plate: Field Notes on the Future of Food by Dan BarberWriting and Literature, 2015
Yucatán: Recipes from a Culinary Expedition by David SterlingInternational, 2015
Dorie's Cookies by Dorie GreenspanBaking And Dessert, 2017
Eat in My Kitchen: To Cook, to Bake, to Eat, and to Treat by Meike PetersGeneral Cooking, 2017
The Middle Eastern Vegetarian Cookbook by Salma Hage Vegtable Focused And Vegetarian, 2017
Milk. Made.: A Book About Cheese. How to Choose it, Serve it and Eat it. by Nick HaddowSingle Subject, 2017
The Oxford Companion to Cheese (Oxford Companions) by Catherine W. DonnellyReference And Scholarship, 2017
Smuggler's Cove: Exotic Cocktails, Rum, and the Cult of Tiki by Martin CateBeverage, 2017
A Square Meal: A Culinary History of the Great Depression by Jane ZiegelmanWriting And Literature, 2017
Taste & Technique: Recipes to Elevate Your Home Cooking by Naomi PomeroyPhotography, 2017
Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan by Naomi DuguidInternational, 2017
BraveTart: Iconic American Desserts by Stella Parksnot in English Common KnowledgeBaking and Dessert, 2018
Champagne [Boxed Book & Map Set]: The Essential Guide to the Wines, Producers, and Terroirs of the Iconic Region by Peter Liemnot in English Common KnowledgeReference, History, and Scholarship, 2018
The Cooking Gene: A Journey Through African American Culinary History in the Old South by Michael W. TwittyWriting, 2018
Deepa's Secrets: Slow Carb New Indian Cuisine by Deepa Thomasnot in English Common KnowledgeHealth and Special Diets, 2018
Meehan's Bartender Manual by Jim Meehannot in English Common KnowledgeBeverage, 2018
Modernist Bread by Nathan Myhrvoldnot in English Common KnowledgeRestaurant and Professional, 2018
Nopalito: A Mexican Kitchen by Gonzalo Guzmánnot in English Common KnowledgeInternational, 2018
The Pho Cookbook: Easy to Adventurous Recipes for Vietnam's Favorite Soup and Noodles by Andrea Nguyennot in English Common KnowledgeSingle Subject, 2018
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosratnot in English Common KnowledgeGeneral Cooking, 2018
The Sioux Chef's Indigenous Kitchen by Sean Shermannot in English Common KnowledgeAmerican Cooking, 2018
Six Seasons: A New Way with Vegetables by Joshua McFaddennot in English Common KnowledgeVegetable-Focused Cooking, 2018
Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine by Edward LeeWriting, 2019
Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (California Studies in Food and Culture) by Anna ZeideReference, History, and Scholarship, 2019
Cocktail Codex: Fundamentals, Formulas, Evolutions by Alex DayBook of the Year, 2019
Eat a Little Better: Great Flavor, Good Health, Better World by Sam KassHealth and Special Diets, 2019
Feast: Food of the Islamic World by Anissa HelouInternational, 2019
Goat: Cooking and Eating by James WhetlorSingle Subject, 2019
Harlem between Heaven and Hell by Monique M. TaylorAmerican, 2019
Milk Street: Tuesday Nights: More than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast by Christopher KimballGeneral, 2019
Saladish: A Crunchier, Grainier, Herbier, Heartier, Tastier Way with Vegetables by Ilene RosenVegetable-Focused Cooking, 2019
SUQAR: Desserts & Sweets from the Modern Middle East by Greg MaloufBaking and Desserts, 2019
Tokyo New Wave: 31 Chefs Defining Japan's Next Generation, with Recipes by Andrea FazzariPhotography, 2019
Wine Folly: Magnum Edition: The Master Guide by Madeline PucketteBeverage, 2019
Yardbird: Yakitori: Chicken on Charcoal by Matt AbergelRestaurant and Professional, 2019

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